Veal Cutlets with capers
24 ounces veal cutlets -- (4 @ 6oz each)
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon paprika
1 tablespoon vegetable oil
2 ounces capers -- drained(1/2 sm.
1/4 cup white wine -- dry
1 bay leaf
3 tablespoons evaporated milk
pickled beets -- sliced
4 lettuce leaves
Sprinkle cutlets with lemon juice and season with salt, pepper and paprika. Heat oil in a frying pan and fry cutlets for 3 minutes on the first side. Turn cutlets over and add drained capers to pan. Fry again for 3 minutes; remove cutlets and arrange on a preheated platter.
Pour wine into pan, scraping loose any brown particles from bottom of frying pan. Add bay leaf, simmer liquid 3 minutes. Remove bay leaf. Blend in evaporated milk and adjust seasonings. Pour over cutlets. Cut beets into strips and arrange on lettuce leaves as a garnish.
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Per Serving (excluding unknown items): 309 Calories; 16g Fat (49.6% calories from fat); 34g Protein; 2g Carbohydrate; trace Dietary Fiber; 143mg Cholesterol; 730mg Sodium. Exchanges: 0 Grain(Starch) ; 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.